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Exploring the World of Craft Meat
Olive Wagyu: Bold Umami Flavor and Healthy Fats
March 28th, 2018 by Joe Heitzeberg • Read 13,737 times • 1 min read
If you’re a true steakophile, you might have heard of Kobe beef. But even if you’re extremely in the know when it comes to exquisite steak, you’ve probably never heard of Olive Wagyu. It’s a small-batch variety of steak produced only in the far reaches of Japan’s Kagawa Prefecture, and raised on a diet of caramelized pressed olives. It takes the insane marbling of Japanese beef, delivers even higher-than-normal levels of healthy...
Texas BBQ team scoring big with Crowd Cow brisket!
March 14th, 2018 by Joe Heitzeberg • Read 5,622 times • less than one min read
Our friends at How Ya Derrin' BBQ has been knocking it out of the park on the competitive barbeque circuit with Crowd Cow beef! How Ya Derrin' is made up of Gil Martinez and Benny Rocha, two friends from South Texas who wanted to partner with Crowd Cow because we all share the values of sourcing the highest-quality meats. It made sense for us because Crowd Cow carries the cream of the crop when it comes to high quality beef. -Gil...
Crowd Cow with Beyond Meat and PRE Brands at Expo West
March 14th, 2018 by Joe Heitzeberg • Read 5,805 times • 1 min read
Last week I was invited to participate on a panel with the CEOs of Beyond Meat and PRE Brands at Natural Products Expo West in Anaheim, an annual trade show in the natural, organic and healthy products industry, bringing together over 80,000 industry professionals and 3,100 exhibits. The panel was called What's Your Beef? Consumer-Driven Innovations in Meat and our moderator, Anubhav Goel, led us through a lively discussion of each company's...
The Story Behind Olive Wagyu
March 5th, 2018 by Joe Heitzeberg • Read 77,242 times • 2 min read
What is this “Wagyu” we’re talking about? Let me break it down for you. There are four breeds of “Wagyu” -- Japanese cattle, that is -- that are indigenous to Japan. One of them, Kuroge Washu, is genetically predisposed to high levels of marbling. It’s really hard to get authentic Wagyu 100% from the Kuroge Washu breed directly from Japan. But we didn’t just source authentic Wagyu from this Pacific Rim nation. We sniffed out the rarest of...
Press release: Crowd Cow has Japan’s most exquisite steak
February 23rd, 2018 by Joe Heitzeberg • Read 9,116 times • less than one min read
On February 28, Crowd Cow is offering a limited amount of A5 Wagyu imported directly from Japan. A5 Wagyu contains higher proportions of healthy omega-3 fatty acids than Angus steak and is legendary for umami flavor, filigreed marbling, and fat so soft it melts against your skin. Our A5 Wagyu comes from the Kuroge Washu breed -- one of four native Wagyu breeds in Japan and the only one genetically predisposed to fine-grained intramuscular...
How small farms benefit from Crowd Cow
February 19th, 2018 by Joe Heitzeberg • Read 8,131 times • 5 min read
Small producers in this country often face a tough choice: send their cattle off the auction yard for a cut-rate price, or raise the animals to maturity and take on the often overwhelming expense of marketing, logistics and support to sell their beef directly to eaters. The lure of selling direct is great: farmers could earn a higher price per pound for their meat than what they earn through auction. But there are several challenges for a...
Coming soon! Little Shasta: A grass-finished ranch with deep roots in California
January 25th, 2018 by Joe Heitzeberg • Read 7,963 times • 1 min read
In 1862, Stan Sears’s family settled in mountainous Siskiyou County, California. More than 150 years later, cows still dot the same original property that his family settled. When Stan Sears graduated from Cal Poly in the sixties with a degree in Animal Sciences, he came straight back to the family ranch, and ramped up efforts to expand the farm's acreage and focus on rotational grazing and land preservation. These days, Stan is all about...
We're working with a new farm! Burke's Garden Farm, an Amish ranch in "God's Thumbprint"
December 1st, 2017 by Joe Heitzeberg • Read 10,456 times • 1 min read
If you flew over the remote community of Burke’s Garden in a plane, you’d see a valley spread out below you like a crater in the middle of the Appalachian Mountains. Appalachian Trail thru-hikers who come upon it don’t know they’ve stumbled into a place locals call “God’s Thumbprint” -- they just know they’ve happened upon the most beautiful, secluded vista they’ve seen on the trail yet. Much of Burke’s Garden is covered by Burke’s Garden...
How to Grill Frozen Patties
November 21st, 2017 by Joe Heitzeberg • Read 8,802 times • less than one min read
You can save time and enjoy perfect hamburgers by grilling frozen patties. There’s no easier way to prepare great hamburgers every time than starting with premium patties and grilling straight from frozen. Prep the Patties Grab the patties right out of your freezer. Cut open the pack and use a sturdy grilling spatula to carefully split them apart. Remove any paper separators. Season the burgers lightly with salt and pepper. Note:...
Can I cook frozen steaks without thawing? You can (and you should)!
November 20th, 2017 by Joe Heitzeberg • Read 99,109 times • 1 min read
Wondering whether to let those frozen steaks thaw or cook them straight from frozen? You're not the only one! We get this question a lot. You should cook your steak directly from frozen, every time. It's just better. That's our personal take after preparing countless steaks ourselves -- but don't take our word for it. Cook's Illustrated senior editor Dan Souza did an experiment with 8 frozen New York Strip steaks, cooking half straight...
